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Topic: First Dill Havarti (Read 786 times)

So I LOVE Havarti and decided it was time to try one! Used Mary Karlin's recipe and everything went "by the book".

It has been aging for 15 days, and has recently started to form a white coating that feels kind of grainy, like Kosher salt. What is that? Is it this geo everyone talks about? Is it something I should be wiping off?

Posting pics from after the make, and a closer shot of a larger white "growth" spot developing along the edge.

Any advice is appreciated. Should I be wiping off this white stuff and bagging for the remainder of aging (which in this case may only be a month or two)?

Pete, I never did figure out what the white stuff was. Because it developed over a few weeks, I think it must have been something "growing" as opposed to salt. I wiped it off fairly easily and then vacuum-packed it. Still have not tried it though it IS ready now! I will probably open it soon to taste it on the young side, and age the rest til company arrives in November. Will post new pics as soon as I cut .